Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1887-10-27
HOUSEHOLD NOTES.
suEr PUDDING.

HOUSEHOLD NOTES.
suEr PUDDING.
One cup of raislns chopped fine, one
cup of suet, one cup of sour milk, one
cup of molasses, three cups of -four, one
teaspoonful of soda or saleratus salt and
spice to taste. Steam two hours, and
serve with some pudding sauce.
RUAP STEAK LA MODE.
Put the steak in a saucepan with a
sliced onion, little whole alspice, two
leaves, pepper, salt, teaspoonful of
Drowned bread crumbs or grated crusts
and sufficient vinegar diluted with water
to cover it; stew gently for two or three
hours, according to the weight of the
meat. This dish is excellent cold.
BUrTERED PABsNIPs.
Wash and boil in cold sailed water
from three-quarters of an hour
to an hour. Skin and cut into
round thick slices. Have ready in
saucepan a tablespoonful of butter and
one teaspoonful of -four, previously
rubbed together, and two tablespoonfuls
of milk. When it boils up, put ia the
parsnips and shake over the fire until
smoking hot. Serve hot in covered
dish.
DAT MEAL GEMS.
Take cup of oat meal and soak it over
night in one cup of water; in the morn
ing add one cup of sour milk, one TEA
spoon of saleratus, one cup of -four, a
little salt; they are baked i'll irons as
other gems and mullins; if on first trial
you find them moist and sticky, add
little more -four as some flour thickens
more than others. Or use sweet milk and
baking powder.
BoMTNY CRoQUETTEs.
To one quart of boiling water add
teaspoOnful OF salt; stir in gradually a
heaping half-pint of the finest hominy;
boil threequarters of an hour, and put
it on the back of the range, where it will
remain hot an hour longer; then put in
large bowl and add the beaten yolks of
two eggs; mix it thoroughly, when cold
shape into cones; dip the cones in beat
EN- egg, roll in crumbs, and fry in boil
ing fat.
BBoWN ruICKENINd FOR SOUP.
This is easily prepared, is always ready,
and will keep long time, besides which it
gives far richer flavor than any other
way of using -four thickening. Put into
a small saucepan half pound of butter;
when hot stir into it half a pound of
very dry -four; stir this over the FIRE till
very pale brown, taking great care it
does not burn. One large teaspoonful
thickens a quart of soup.
MUsKME1oN PRESERVES.
Slice your melon about an inch thick
and remove the rind and pulp. Take a
jar, sprinkle the bottom thick with SUI
gar, lay in slices of melon, sprinkle more
sugar, and proceed with alternate layers
of sugar and fruit. Let it stand over
night and the sugar will tougher the
melon. Next morning drain off the
Juice, boil gently then put your fruit in
to simmer mot boil for half a day, Put
away as other preserves.
sPIoED ONIONS,
One quart of good apple vinegar, two
cups of sugar, one teaspoonful each of
cloves, allspice and pepper. Slice some
nice onions and put them in gallon jar
with just little salt sprinkled over each
layer of onions. Scald your vinegar with
the spices and turn over the onions while
hot. Let it stand twenty -four hours,
drain Off, scald and turn them over again.
They will be ready for the table in three
or four days, and are nice with all kinds
of meat.
sFICED GRAPES.
Seven pounds of grapes, three pounds
of sugar, brown or white, one pint of
good vinegar, two teaspoonfuls of
ground cinnamon, one of ground all
spice, one-half teaspoonful Of ground
cloves. Stem the grapes, weigh them,
pulp them, at the same time taking out
| the seeds. Put the juice of grapes, su-
/ gar and vinegar into preserving kettle.
Let boil and skim, add spices, then
grapes, skins and pulp. Let all get
| boiling hot, then remove from the stove
and can.
HOW TO CANDY NUTS.
Almonds, English walnuts and even
| grapes and oranges divided into sections,
can all be candied by this recipe: Take
three teacupfuls sugar, one teacupful
water; boil until it hardens when dropped
into water. Then flavor to taste with
/ lemon. While hot immense the pieces to
be candied, turning them in it until they
are coated sufficiently. Nuts can be fas-
! Lbuutu Ou a wire VI hllbbtAlE ht0AANs Auh
grapes also, and thus dipped into syrup.
As soon as the candy chills heat it up
again.
GRAPE JELLY.
Pick the grapes from the stem, bruise
some of them 10 get a little juice, then
put them in preserving kettle and cook
until they are soft; this will be in fifteen
or twenty minutes; pour all into jelly
bag and let tie juice dip out. To each
/ pint of juice add pound Of sugar, re-
turn the juice to the kettle and boil it ten
minutes before adding the sugar; mean
time it is good plan to heat the sugar,
so as not to delay the boiling when it Il
stirred in. 1t should jell with ten min
utes more boiling, but it sometimes re-
/ quires fifteen or twenty. Test if by cool
/ ing little on a dish. When done at
orce take it up in bowls or glasses, and
/ seal as sooE az it becomes cold.
j Many rules are given by which the